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Brownie Roll-Out Cookies + Ice Cream = Ice Cream Sandwiches!



The title alone is enough to make your mouth water. Now imagine these cookies actually IN your mouth? 


Absolute bliss. 


I saw this recipe first on How To Eat a Cupcake, and later discovered that the original creator of the recipe was Deb, from smitten kitchen. Thank you Deb. 


This is the PERFECT treat for a hot summer day. And you were right, these chewy, chocolatey bites of goodness certainly did not disappoint. I can't wait to try these with icing next time :)

Brownie Roll-Out Cookies

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Ingredients:

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup salted butter, softened (I halved the recipe and I used only one stick of unsalted butter, I think I should have added a little more salt though)
1 and 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa (I used Hershey's)


Directions:

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) (Mine were done at 8 minutes)until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

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2 comments:

  1. MashAllah, outstanding idea--and summer-timely, too. Do you recommend this for kids to try?

    ReplyDelete
  2. Oh for sure, kids will love this! But they will make a mess lol

    ReplyDelete

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